Vegan Mushroom Cioppino Soup

Vegan Mushroom Cioppino Soup, a plant-based take on the famous seafood cioppino soup from San Francisco that’s perfect with a side of sourdough for dipping. Only 35 minutes from start to finish!

a white bowl with mushroom cioppino soup on a table with sourdough bread

Want to Save This Recipe?

Save Recipe

Why I Love This Recipe

Have you tried cioppino soup? It’s traditionally a seafood stew that hails from San Francisco, and during my 6+ years living in the Bay Area I can safely say I became a bit of an expert on where to find the best cioppino in town. But after I went vegan, I struggled to find something with the same flavors…until now.

This vegan take on cioppino was inspired by the cookbook from famed Philadelphia plant-based restaurant Vedge, which features a similar soup made with Old Bay seasoning with flavors reminiscent of seafood stews. My version uses both oyster and button mushrooms for a mixture of textures, and garbanzo beans for a bit of plant-based protein. And don’t forget the sourdough bread for dipping!

I hope you enjoy this tasty soup and let me know if you give it a try!

What You’ll Need

  • Oyster and button mushrooms
  • Leeks, fennel, and garlic
  • Garbanzo beans (for extra protein)
  • Dry white wine and vegetable broth
  • Diced tomatoes
  • Fresh thyme and Old Bay seasoning
  • Sourdough bread for dipping

Step-by-step photos of how to make it

Step One: Cook vegetables

First, cook the leeks, fennel, and garlic in a large pot until they become soft (and start to smell amazing). Then add the mushrooms and cook them until they begin to brown.

a large pot with cooked mushrooms, fennel, leeks, and garlic

Step Two: Add the liquid + season

Next, add the white wine and then let it come to a low boil to burn off the alcohol. Then add vegetable broth and fresh thyme, Old Bay seasoning (this is non-negotiable!), diced tomatoes, and pepper. Then stir in the garbanzo beans.

a pot of mushroom cioppino soup with a metal ladle on a white table

Step Three: Simmer the soup

Next, simmer the soup for about 15-20 minutes to let the flavors really come alive. Then serve the cioppino with a bit of fresh thyme for garlic and a tear of sourdough bread for dipping in the amazingly-flavored broth.

a ladle serving a mushroom cioppino soup over a large pot
Simmer for 15-20 minutes
a bowl of mushroom cioppino soup on a white table with a gold fork
Serve with sourdough bread and enjoy!

a white bowl of vegan cioppino soup with mushrooms on a table with sourdough bread for dipping

Vegan Mushroom Cioppino Soup

Kristina Todini, RDN
Vegan Mushroom Cioppino Soup, a plant-based take on the famous seafood cioppino soup from San Francisco that’s perfect with a side of sourdough for dipping. Only 35 minutes from start to finish!
5 star (1 rating)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soups + Stews
Cuisine Vegan
Servings 4 servings
Calories 147 kcal


  • 1 large pot


  • 1 tablespoon olive oil
  • 1 cup leeks thinly sliced
  • 1 cup fennel thinly sliced
  • 2 cloves garlic thinly sliced
  • 8 ounces oyster mushrooms cut in half
  • 8 ounces button mushrooms thinly sliced
  • ½ cup dry white wine
  • 4 cups vegetable broth
  • 1 can diced tomatoes about 15 ounces
  • 1 tablespoon Old Bay seasoning
  • ½ teaspoon ground black pepper
  • 1 can garbanzo beans drained and rinsed
  • 2 tablespoons fresh thyme
  • ½ teaspoon red pepper flakes optional
  • sourdough bread for dipping


  • Cook vegetables: Heat olive oil in a large pot over medium heat. Add leeks, fennel, and garlic and cook until they begin to soften, about five minutes. Then add the mushrooms and cook until they begin to brown, about five minutes more.
    1 tablespoon olive oil, 1 cup leeks, 1 cup fennel, 2 cloves garlic, 8 ounces oyster mushrooms, 8 ounces button mushrooms
  • Add liquid and spices: Add the wine and let it come to a boil, then reducing to a simmer for about 3-4 minutes. Then add the vegetables broth, tomatoes in their juice, thyme, Old Bay seasoning, and red pepper flakes (if using). Then stir in the garbanzo beans.
    ½ cup dry white wine, 4 cups vegetable broth, 1 can diced tomatoes, 1 tablespoon Old Bay seasoning, ½ teaspoon ground black pepper, 1 can garbanzo beans, ½ teaspoon red pepper flakes
  • Simmer soup: Simmer the soup for about 15-20 minutes. Give it a taste and adjust seasonings, as needed. Then serve the soup in a bowl with a piece of sourdough bread, for dipping.
    2 tablespoons fresh thyme, sourdough bread


Prep ahead: Prep soup up to 3-4 days ahead of serving. Bread is best when fresh.
Leftovers and storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours. To reheat, cook for 5 minutes on the stove or 2 in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients except the sourdough bread. This recipe uses all plant-based ingredients the soup is gluten free (choose a gluten free bread for serving).
Recipe inspiration: This recipe is an adaption of the Royal Trumpet Mushroom Cioppino in the Vedge cookbook, the famed plant-based restaurant in Philadelphia. I changed a few ingredients and added garbanzo beans for protein, after making this original version many times over the years.


Serving: 1servingCalories: 147kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1122mgPotassium: 806mgFiber: 5gSugar: 8gVitamin A: 1316IUVitamin C: 22mgCalcium: 91mgIron: 4mg
Keyword vegan cioppino soup
Tried this recipe?Let us know how it was!

a screenshot of Fork in the Road's 4-day plant-based meal plan

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!